# Ingredient List:
→ Fried Chicken
01 - 8 pieces chicken drumsticks and thighs, skin-on and bone-in
02 - 2 cups buttermilk
03 - 1 tablespoon hot sauce
04 - 2 cups all-purpose flour
05 - 1 tablespoon paprika
06 - 2 teaspoons garlic powder
07 - 2 teaspoons onion powder
08 - 1 teaspoon cayenne pepper
09 - 2 teaspoons salt
10 - 1 teaspoon black pepper
11 - Vegetable oil for frying
→ Buttermilk Biscuits
12 - 2 cups all-purpose flour
13 - 1 tablespoon baking powder
14 - 1/2 teaspoon baking soda
15 - 1 teaspoon salt
16 - 1 tablespoon sugar
17 - 1/2 cup cold unsalted butter, cubed
18 - 3/4 cup cold buttermilk, plus extra for brushing
# Directions:
01 - Combine buttermilk and hot sauce in a large bowl. Submerge chicken pieces fully, cover and refrigerate for at least 2 hours or overnight.
02 - Heat oven to 425°F. In a bowl, whisk flour, baking powder, baking soda, salt, and sugar. Cut in cold butter until coarse crumbs form. Stir in cold buttermilk until just incorporated.
03 - Turn dough onto floured surface, gently pat to 1-inch thickness. Fold and pat dough 3–4 times. Cut out biscuits with a 2.5-inch cutter. Place on parchment-lined baking sheet, brush tops with buttermilk and bake 12–15 minutes until golden.
04 - Mix flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper in a shallow dish.
05 - Heat 2 inches of vegetable oil to 350°F in a heavy skillet. Remove chicken from marinade, drain excess, dredge in seasoning mix pressing to adhere. Fry in batches for 12–15 minutes, turning occasionally until golden and internal temperature reaches 165°F. Drain on wire rack.
06 - Plate fried chicken hot alongside freshly baked buttermilk biscuits.
